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Orange Rolls




Source of Recipe


Zolablue--CF


1 Package active dry yeast
1/2 Cup lukewarm water (add pinch of sugar) Set aside.

In large bowl:
2/3 Cup shortening
2 Teaspoons salt
1/2 Cup sugar
2 Eggs
1 Cup mashed potato
1/2 Cup milk (Aunt uses evaporated milk)
1/2 Cup water potatoes cooked in
4 to 5 Cups all purpose flour (may need more)

Mix first three ingredients; shortening, salt & sugar. Add eggs one at a time and beat in. Add mashed potatoes, yeast, milk, potato water and mix.

Add flour; three to four cups to begin, mixing well adding enough more flour until dough can be handled and turned onto floured surface, if kneading by hand. Knead well using as little flour as possible but mixing in the remaining cup of flour and more if needed to make dough correct consistency – soft but not sticky. Place in large oiled bowl, cover and let rise double. Knead lightly and cover, place in fridge until ready to use or overnight.

If dough was refrigerated, let it sit at room temperature for 30 – 40 minutes. Prepare filling.

Filling:
3/4 Cup sugar
Zest of 2 oranges
Butter, melted

Divide dough into thirds. Roll out dough on lightly floured counter to desired thickness. Brush on melted butter, then sprinkle mixture of sugar and orange zest over the buttered dough. Leave about 1/2" border.

Starting at long edge tightly roll up dough. Cut into 1" pieces and place in buttered 9 x 9 square baking pan leaving enough room between for rising. Let rise until double. Hint – start filling pan with largest rolls in the corners. Another variation is to cut off ends of rolls and place in muffin tin to bake separately. This recipe would provide 6 smaller end rolls.

Bake in 375 degree oven for 25 - 30 minutes or until lightly browned.

Glaze:
1 Cup powdered sugar
1/4 Cup orange juice

Mix together sugar and orange juice. Mix well and pour over warm rolls.

Freezes well.